Beetroot hearts and prawns
Creamy hearts for Valentine’s Day or Mother’s Day
Puff pastry hearts with beetroot and prawns
Beetroot Hearts and prawns, is an appetizer that I have created with a lot of love and care. The creamy heart enclosed in the crunchy puff pastry represents the tenderness of the deepest feelings, a tribute to the love you have for your partner or simply for the people you love, in fact, it is very suitable both for Valentine’s Day or Mother’s Day. Every bite of this dish represents a moment of joy and happiness and will allow you to relive the best memories. The perfect combination of flavors and textures makes it an unforgettable dining experience, which will leave a smile on your guests’ lips.
The recipe for beetroot hearts and prawns is easy to make but at the same time tasty and flashy, in fact, the colors and shapes immediately catch the eye. The peculiarity of this dish, in addition to the shape and the colors, lies in the puff pastry, which, as is well known to all, being very crumbly, melts in the mouth and, meeting the cheese and the beetroot, form an explosion of very pleasant flavors on the palate.
The hearts with cheese, beets and king prawns in addition to ease don’t require much prep time either. The hearts can also be cooked the day before but they must be filled shortly before serving them otherwise the puff pastry loses its friability.
This dish is perfect for starting a meal in style and is sure to impress your guests with its elegant presentation and exquisite taste.
- 1 square puff pastry roll
- 2 prawns
- 100g/3,5oz already cooked beets (beetroot)
- 100g/3,5oz cream cheese
- 1tsb vinegar
- 1 lemon for juice and zest (peel)
- 1 egg
- 40g/1,5oz butter
- 1tsb extra virgin olive oil
- j.e. salt
On a work surface, open the package of puff pastry, rolled up without removing the paper and level it slightly with your hands
Melt the butter slightly and brush half of the puff pastry with a brush
Overlap the buttered half (or vice versa) on the other half making them fit together and press lightly
Cut the puff pastry with a medium-sized heart-shaped mold and cut it into 8 pieces
Separate the egg yolk from the white, add a teaspoon of water or milk and break it up slightly
Brush only four hearts with butter or egg
Rivestite con carta forno una teglia o la leccarda del forno, sistemateci i cuori e spennellateli con l’uovo
Bake for 10 minutes (or until they are lightly browned) in a preheated static oven at 200°C/390°F
Blend the beetroot with oil, vinegar and salt
Then, add the spreadable cheese and blend for a few minutes so that it is uniform
Wash, clean and blanch the prawns for 1 minute and let them cool
Put the red chard and cheese cream in a pastry bag and fill the hearts, decorate with the mint leaves
The puff pastry hearts, without filling, can be kept in an airtight bag or box for 4-5 days.
Stuffed hearts and prawns can be kept for up to 1 day in the fridge.
- For an excellent result, fill the hearts just before being served, because the puff pastry tends to soften with humidity.
- Sac a poche
- Citrus juicer
- Small bowl
- Heart molds 2 sizes